Recipe: Pan Burritos

PAN BURRITOS
Source: Taste of Home Magazine, October/November 1994
Servings: 6

Our family loves Mexican food, so this flavorful, satisfying casserole is a favorite. It's nice to have a way to get the taste of burritos and be able to cut servings any size you want. - Joyce Kent

3 cups water
12 oz can tomato paste
2 pkg (1 1/2 oz. each) enchilada sauce mix
1 clove garlic, minced
salt to taste
1/4 tsp pepper
2 lb ground beef
9 large (9-inch) flour tortillas
4 cups shredded cheddar (1 lb)
1 lb can refried beans, warmed
TO SERVE (optional):
Taco sauce, sour cream, chili peppers, chopped onion and/or guacamole

FOR THE SAUCE:
In a saucepan, combine the 3 cups water, tomato paste, sauce mix, garlic, salt, and pepper; simmer for 15-20 minutes.

Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan.

FOR THE MEAT MIXTURE:
In a skillet, brown the beef; drain.

Stir one-third of the sauce into the ground beef.

TO ASSEMBLE:
Spread another third of the sauce on the bottom of the prepared baking pan.

Place three tortillas over sauce, tearing to fit bottom of pan. Spoon half of meat mixture over tortillas; sprinkle with 1 1/2 cups cheese.

Add three more tortillas. Spread refried beans over tortillas; top with remaining meat. Sprinkle with 1 1/2 cups cheese.

Layer remaining tortillas; top with the remaining sauce. Sprinkle with remaining cheese.

Bake, uncovered, at 350 degrees for 35-40 minutes. Let stand 10 minutes before cutting.

Serve with taco sauce, sour cream, chili peppers, chopped onion and/or guacamole if desired.